YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg White Veggie Scramble with Sautéed Spinach
Pan-scrambled egg whites and cottage cheese folded with peppers and served over a bed of sautéed spinach, finished with a drizzle of silky avocado oil.
INGREDIENTS
0.5 cup Egg Whites
0.25 cup 2% Cottage Cheese
1 Large Egg
1 tablespoon Avocado Oil
2 cups Fresh Spinach
0.5 cup diced Red Bell Pepper
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the diced red bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set them aside on a plate.
In a medium bowl, whisk together the egg whites, the whole egg, and the cottage cheese until the mixture is well combined.
Wipe the skillet clean if needed, add the remaining avocado oil, and pour in the egg and cheese mixture.
Cook the eggs over medium-low heat, stirring gently with a silicone spatula to create soft curds until they are just set and fluffy.
Fold the sautéed peppers back into the scramble and serve immediately over the bed of warm wilted spinach.